| 100% | MORNAY | 6 | ___ sauce, white sauce prepared with shredded or grated Gruyere cheese |
| 36% | WELSH | 5 | ___ Rarebit, dish prepared with strong cheese like Cheddar or Cheshire |
| 36% | CARBONARA | 9 | Pasta sauce with pancetta, egg, and grated cheese |
| 32% | MAYO | 4 | Sauce good with eggs or tuna |
| 31% | MORNAY | 6 | Sauce made with roux, milk and cheese |
| 30% | BECHAMEL | 8 | Thick white sauce flavoured with onions and seasonings |
| 30% | BECHAMEL | 8 | Basic white sauce made with milk, flour and butter |
| 30% | BECHAMEL | 8 | White sauce with butter, flour and milk |
| 29% | SOY | 3 | Word with milk or sauce |
| 29% | DIP | 3 | Word with skinny or cheese |
| 29% | ROAN | 4 | Sprinkled with gray or white |
| 29% | SALE | 4 | Word with for or white |
| 29% | VELOUTE | 7 | Creamy white sauce with meat |
| 29% | BURRITO | 7 | Soft, rolled tortilla, filled with meat or cheese |
| 29% | PRETZELS | 8 | Twists eaten with mustard or cheese |
| 29% | BECHAMEL | 8 | Classic French white sauce with bay |
| 29% | LILAC | 5 | Shrub with purple or white flowers |
| 29% | BRIES | 5 | Cheeses with white rinds |
| 28% | SOLE | 4 | Fish often prepared with a meunière sauce |
| 28% | RAVIOLI | 7 | Pasta pillows filled with meat or cheese |
| 28% | BECHAMEL | 8 | French mother sauce made with white roux |
| 28% | GUACAMOLE | 9 | Dip or sauce made with mashed avocado |
| 28% | SOWBREAD | 8 | Eurasian cyclamen with pink or white flowers |
| 28% | ALFREDO | 7 | With a creamy cheese sauce |
| 28% | GRATE | 5 | Shred, like cheese or carrots |
| 28% | BRIE | 4 | Cheese with a white rind |
| 28% | BRIE | 4 | Cheese with a white coating |
| 28% | CARBONARA | 9 | A pasta sauce made with egg, cured pork and cheese |
| 28% | PASTA | 5 | Noodles often served with marinara or Alfredo sauce |
| 28% | RAVIOLI | 7 | Italian pasta squares filled with meat or cheese |